RECIPES FOR CELERIAC

CELERIAC BAKE

900g Organic Celeriac, peeled and sliced very thinly
4oz Organic Tasty Cheddar, grated
Organic Olive Oil
¼ pt Organic Dairy House Double Cream
Freshly Ground Black Pepper

Preheat the oven to 200 Centigrade

Place a layer of celeriac slices on bottom of oven dish.  Place a layer of grated cheese (cheddar) and a few drops of oil and black pepper over the celeriac layer.

Continue with another layer of celeriac and build up layer upon layer until celeriac used up.

Pour Double Cream over the top. Bake in oven for approx 20-30 mins until cooked.

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CELERIAC REMOULADE IN PASTRY CASE

For the Pastry
340g Organic Plain Flour
1/2 Tsp Sea Salt
170g Organic Dairy House Butter (or margarine)
2-4 Tbsp Iced Water

For the Mayonnaise
2 Fresh Organic egg yolks at room temp
½ tsp white wine vinegar
300ml Organic Olive Oil
1 Large Organic Celeriac
6-8 Stoned Black Olives
Sea Salt & Black Pepper

Sift the flour with the salt and crumble the butter/marg into it. Add iced water and mould pastry into two balls. Cover with cling film and refrigerate for a day, or min of one hour if that is all you have.

To make the mayonnaise place the egg yolks in a bowl/mixer and mix well, add the white wine vinegar and whisk and then drop by drop add the olive oil. Season with Salt and Pepper.

Roll out the pastry for 6-8 individual tartlets or 2 large (8” tins). Bake blind in a preheated oven at 400F/200C/Gas Mark 6 for 15-20 mins. Remove from oven and allow to cool.

Peel the celeriac root and grate into a bowl. Cover with boiling water and drain well after 1 minute. Allow to cool, then drain again. Pat dry with a clean cloth and then mix into the mayonnaise.

Fill each pastry case with the celeriac mix and decorate each tart with black olives.

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SICILIAN CELERIAC SALAD

1 Medium Celeriac Root
1.5 Tbsp Olive Oil
1 Clove of Garlic, crushed
2 Tsp Lemon Juice
Small Pinch of Celery Salt
Sea Salt & Freshly Ground Black Pepper
1 Russet Apple, unpeeled
3 Tomatoes, sliced
14 oz (395g) Tinned Artichoke Bottoms, sliced
Lettuce Leaves and Black Olives to garnish

Peel and grate the celeriac, blanch in boiling water for 2 mins. Drain.

Combine the olive oil, garlic, lemon juice, celery and sea salts and pepper and whisk together.

Grate the apples (including peel) and mix into the dressing. Add the well-drained celeriac, tomatoes and artichoke bottoms. Toss in a large bowl.

To serve, arrange lettuce leaves on a large platter and pile the celeriac mixture in the centre. Garnish with a few stones black olives.

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Don’t forget, you can grate celeriac and eat it raw with grated beetroot, carrot and grated cheese for a lovely winter salad dish.

Celeriac also makes a lovely creamy mash on its own or mixed with pots or other root veg

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For more ideas also visit the recipes for Courgettes

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